grain free cinnamon rolls
these cinnamon rolls are made with a mix of coconut flour and almond flour, and they have a sweet and gooey cinnamon filling made without any refined sugar.
Servings: 11 cinnamon rolls
Ingredients
cinnamon roll dough
- 3/4 cup coconut flour
- 1/2 cup almond flour
- 1 tsp baking soda
- 1/3 cup dry curd cottage cheese aka farmer's cheese (sub in thick, greek yogurt or 24-hour strained SCD yogurt)
- 1/2 cup butter sub coconut oil
- 1/2 cup honey
- 1 tsp pure vanilla extract
- 3 eggs
cinnamon roll filling
- 6 medjool dates, softened and pitted if you need to soften the dates, you can simmer them in hot water for 5 mins or so
- 1 tbsp water you can use the water you simmered the dates in
- 2 + 1/2 tbsp cinnamon extra for topping/dusting
- 1/2 tsp ground ginger
- 2 tbsp honey
- 1 tbsp grape seed oil sub coconut oil, butter or ghee butter
glaze/icing
- 1 can of refrigerated coconut milk (cold)
- 1/8 cup honey
- 1 tsp pure vanilla extract
Instructions
cinnamon roll dough
- blend the coconut flour, almond flour and baking soda together in a food processor, and once mixed, blend in your dry curd cottage cheese and blend again.
- add in the wet ingredients, and mix in the food processor until well combined.
- remove from the food processor and shape the batter together in one log. wrap in parchment paper and freeze for at least 2 hour hours. it doesn’t get very solid but it should be very cold.
cinnamon roll filling
- clean the food processor to use again for the cinnamon filling.
- place everything in the food processor and blend until it's a smooth texture. if it's not smooth and there are still date pieces, continue to blend-- you can add a little bit of water if needed.set aside until the dough is ready.
- once everything is prepared and the dough is cold, remove it from the freezer.
- you'll want to use a lot of coconut flour for dusting here, to avoid as much sticking as possible because i will warn you, this dough is very sticky. however if you dust the surface of a piece of parchment paper (on which you'll be rolling out the dough into one big sheet), and use coconut flour to dust your fingers etc., it is possible to manipulate. just keep a bit of coconut flour in a little dish to use for dusting as you go.
- start by dusting a piece of parchment paper with coconut flour, and place the dough on it, using the piece you had it wrapped in to cover the top of the dough, or else grabbing a fresh sheet of parchment paper, so that the dough is now sandwiched between two pieces of parchment paper.
- use a rolling pin atop the parchment paper to roll out the dough into a sheet about 1 cm in thickness.
- remove the top layer of parchment paper and take your cinnamon filling, and spread it evenly across the piece of dough, bringing it to each edge. now begin to roll up the dough into a log. FYI: feel free to sprinkle extra cinnamon across it before you roll up and as you roll up-- i did! as much as you please.once it's rolled up, cut the log into 3 cm size chunks, and place them evenly on a parchment paper-lined baking tray. it makes approximately 11 cinnamon rolls.
- bake in a preheated oven at 350 for 30-35 minutes, until they're golden brown.remove from oven and top with icing (optional) using the recipe below (you do not need to allow them to cool with the icing, it'll melt and become glaze-like)-- best served warm but also delicious cold!
glaze/icing
- take out the solid chunk of coconut milk from the can, and put it in a small bowl. save the liquid for another use (store in a mason jar in the fridge).
- place the honey in the bowl and using a handheld or stand mixer, blend with the vanilla extract until it's creamy and soft.
- spread across each cinnamon roll. you can also melt some of the icing and then drizzle it on top of the cinnamon rolls, or serve with freshly-baked/warmed up rolls. for storage purposes, keep the rolls un-glazed/iced, and glaze prior to serving.